Country Style Ribs (CSRs)

Discussion in 'Pork' started by bearcarver, Jul 1, 2013.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Country Style Ribs (CSRs)

    BTW: This is the first thing I've smoked since my 28 day stay in the Hospital.

    Best price I've seen around here in years---$1.29 LB.

    These were bone in, so they need a little less time in smoker than most.

    1st Day (Prepping):
    Coat with Yellow Mustard, and then a Liberal Coat of Rub.
    Wrap in plastic wrap & put in fridge over night.

    2nd Day (Smoking Day):
    12:00---------------Preheat MES 40 to 230*
    12:05---------------Load AMNPS with Hickory Pellets (1 1/2 rows) & light one end.
    12:30---------------Put meat in smoker, and AMNPS.
    3:00----------------Put all pieces in Foil Pan, add heated mix of 6 ounces of Pineapple Juice and 2 Ounces of BBQ Sauce, cover with foil, and put back in smoker.
    4:15----------------Light Weber "Q" Gas Grill.
    4:30----------------Remove Foiled CSRs from foil pan, coat wit BBQ sauce, and grill both sides.
    4:50----------------Remove, take pics, and plate with sides.
    5:00----------------Time to eat.


    CSRs at $1.29 LB:

    Ready to Rub:

    All Rubbed & ready for Night-Night:

    Fresh out of smoker:

    Grilling for awhile (coat with a little BBQ sauce) to finish:

    All Done:

    Bear's first helping:

  2. redneck69

    redneck69 Smoking Fanatic

    Love CSR's...more bang for the buck imo....great step by step Bear.
  3. tom c

    tom c Smoking Fanatic

    I'm hungry!
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Redneck!!!

    These came out good. I had some CSRs get a bit dry in the past.

  5. bear55

    bear55 Master of the Pit

    Looks simply outstanding.
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Awesome as always Bear....beautiful color, sweet looking char, glistening moist on the plate.....great job and happy to see you back in front of the smoker peering through that window.....I see you're slacking on the veggies green on that plate!! [​IMG]Willie
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Tom!!!

    Thank You Bear55 !!!

  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    They sure do have a nice color. I'll bet they were good.
  9. Glad you survived the Hospital!

    Your CSR's look great. I've always made them on just the top rack on my grill, but I'm gonna have to give them a try in my smoker. Thanks for sharing your recipe and time lines.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Willie!!

    LOL---We went with the color "Red" this time. I didn't mention it, but those are "Baby Red Beets" at the top of the plate.

    Thank You Todd !!

  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks really tasty Bear. I noticed that our local grocer has CSR's on sale, I better go pick some up!
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice, Bear!!  Tasty looking CSRs...very well done!

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Neighbor!!!

    Just be careful----CSRs get dry very easily!!

  14. dancg68

    dancg68 Fire Starter

    Looks great.  Can you use 3-2-1 or 2-2-1 with CSR, or is this the preferred method?
  15. fwismoker

    fwismoker Master of the Pit

    My 2 cents when i cook CSR's on the UDS... I dry rub and let it sit overnight in the fridge...smoke around 250 to an IT of 170-175 turning them about half way.  I apply bbq sauce around the 165 mark so it get's enough time to set.    They come out tasty and juicy every time.    

    CSR's don't get treated like regular ribs so don't use the 3-2-1 or 2-2-1
    Last edited: Jul 2, 2013
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Nice looking CSRs Bear. Haven't decided what to smoke for the 4th of July for me and Ma Dutch and this just may be the ticket. Gonna break out the EUDS to do the CSRs and grill up some corn on the cob when I char up the CRSs.

    Thanks for sharing and I'm glad that you're back at the smoker!
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Sailor!!

    Better get some!!

    Thank You Red !!!

  18. looks awesome bear. cant go wrong with CSR's. always worth the money. lately ive been getting CSR's and smoking them til 200* and wrapping them up individually in foil and divvying(sp?) them up amongst the family for individual pulled pork and if the wife wants hers sliced i just pull her piece(s) off before. works for everyone. the store here just packages pork butts cut up into a few big chunks and calls them ribs. works out awesomely. i also like how yours says "flavorful pork" on the package..mine doesnt say that..what i gettin jipped? hahaha!! thanks for sharing bear. :)
    Last edited: Jul 2, 2013
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Dancg!!

    I would say it's close to 2-2-1, but much of it depends on if they are boneless or bone in, and it depends on where they were cut from on the steer, because they don't always come from the same place.

    Thank You Much, Dutch!!!

    Sounds like a good plan for the 4th !!!

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks T & B !!!

    Individual Pulled Pork---Cool !!!

    I think the biggest percentage of CSRs come from the Pork Butts or Shoulders.


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